Director

1. As anexecutive-level, management in the development of performance goals andlong-term operational plans

2. Setstrategic goals for operational efficiency and increased productivity

3. Plan,monitor, and analyze key metrics for the day-to-day performance of theoperations to ensure efficient and timely completion of tasks

4.Establishes operations standards for cost control, waste reduction, quality,safety and complete on-time delivery of a quality food product.

5. Planningand forecasting of the profit and loss of overall business operations. Analysemarket trends and develop business plans to drive business expansion andgrowth.

6.Operations Management:Oversee daily operations of the food services department,ensuring service quality and operational efficiency.

7. Superviseand coordinate the work of various departments to ensure smooth task completion

8. Managedepartment budgets, control operational costs, and achieve financial goals.

9. Build andmaintain good relationships with suppliers to ensure timely delivery andquality control.

10. Recruit,train, and manage the food services team, ensuring employees have the skillsand knowledge quired for their roles.

11 Conductperformance evaluations, provide feedback and improvement suggestions, and motivateteam members to enhance performance.

Requirements:

1.Strongoperations management and team leadership skills.

2.Excellentcustomer service and problem-solving abilities.

3. Strongfinancial management and analytical skills.

4. Goodorganizational and project management skills.

5. Abilityto adapt to a fast-paced work environment with a high level of responsibilityand execution.